Coconut, chicken and bunya bunya nut salad

Ben Shewry

It's a little-known fact that the Attica figurehead started out with dreams of emulating David Thompson's Thai-inspired cuisine. He decided he didn't want to be pigeon-holed to one cuisine, and today his dishes are a little bit harder to pin down.

* Bunya bunya nut? Coming to a park near you, they are in season early April and only fruit every three years. But if they're a little too tricky to source, try six macadamia nuts instead.

Method

1. Heat 500ml coconut cream, fish sauce and honey in a medium saucepan until it begins to simmer. Add chicken breast and poach gently for 10 minutes or until cooked. Remove from the heat and allow to cool to room temperature.

2. Remove chicken from cooking liquor and shred into small strips, using your hands.

3.To make dressing, take 175ml of the chicken cooking liquor and add the remaining 40ml coconut cream, the lime juice and a pinch of salt. Mix well and check the seasoning.

4. Add dressing to shredded chicken in a large bowl and add the shallots and half of the grated bunya bunya or macadamia nut. Combine gently, place in the centre of serving bowls and finish with a small sprinkle of pepper berry, the remaining grated nut and the finger lime pulp.